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Recipe:
750g wheat flour
450g water
15g salt
150g starter

1. Mix water and flour and let autolyse for 40min
2. Add in the salt and starter and knead in very well, that's when I also did a first bench knead
3. Let sit for 30min and start with 3 Sets of stretch and folds and 2 Sets of coil folds and some laminations. I ended some of the stretch and folds or coil folds with bench knead just because I like it.
4. Let it ferment until the dough has had about a 50-80% risen
5. Shape it and Let it proof until it passes the poke test
6. Cold proof over night and bake 30min with lid on 230°C and 15 more minutes without a lid

Btw.: I use lower hydration because I don't have access to very strong flour, but as far it has come out soft and not dry at all.